Chettinad Recipes

KHATTA MURG

Ingredients:
chicken – 1 kg
tamarind – marble size
groundnut oil – 4 tsp
mustard seeds – 1/2 tsp
large onions, chopped – 3
medium tomatoes, chopped – 3
ginger paste – 1 tsp
turmeric – 1/4 tsp
salt – to taste
spring curry leaves – 1

Roast and rind to a powder:
whoel dry chillies – 8
coriander seeds – 2 tbsp
fenugreek seeds – 1/2 tsp
cumin seeds – 1/2 tsp
curry leaves – 5-6

Method:
Cut the chicken in small pieces. Soak the tamarind in 1/2 cup of hot water for 1 hour. Strain the pulp.
Heat the oil in a degchi. Season with the mustard seeds and add the onions. When the onions start to pick up brown spots, add the tomatoes and ginger paste. Stir fry till the tomatoes soften. Now, add the chicken and turmeric. Cook for 5 minutes over a medium heat.
Put 3 cups of hot water, the ground masala and salt. Stir well; cook, covered till done. Add the strained tamarind pulp. Cook over a low heat till the oil floats on top.
Garnish with the curry leaves and serve with rice.

Ingredients:
To Make Pakkodas.
Soak in water for two hours and grind coarsely
Toor dhal – 50 gms
Channa Dhal – 50 gms.
Grind well the following and mix to the above or grind together.
Fennel Seeds – ? teaspoon
Dry Red Chillies – 6 nos.
Coconut ? Little.
Salt – 1 /2 teaspoon or to taste.
Make the above as small pebble sized pakkodas and steam cook in idly pan foe five minutes.
For Making Kulambu
Tamarind – Lemon sized ? extract pulp
Kulambu Milagai Powder – 4 Teaspoon.
For Seasoning.
Mustard – ? teaspoon
Urad dhal – 1 Teaspoon
Channa dhal – 1 Teaspoon.
Asafoetida – 1 Pinch
Dry Red chillies – 2 nos
Curry Leaves ? 1A Little.
Small Onion – 20 nos. cut into two halves.
Oil – 1 Tablespoon
Method:
Mix tamarind pulp, Kulambu milagai powder, salt and keep aside.
Heat a pan and add all seasoning items one by one in order and add the above kulambu mixer.
Let the kulambu be more diluted, so that it can immerse all pakkodas.
When it boils add the pakkodas one by one slowly and allow it to boil and let it thicken.
This is a speciality in Chettinad Marriages.

Ingredients:

4 cups evenly chopped square shaped vegetables.
Raw Plantain, Brinjal, Potato, Carrot, drum stick, flat beans, beans, karamani, coconut, chow chow, etc.,
2 nos tomato chopped
10 nos green chili halved
6 nos small onions chopped
10 nos Garlic flakes
? tsp asafetida
1 tsp Mustard and urad dhal
3 tsp oil
Big lemon sized Tamarind
2 cups wash water from rice.
Salt to taste.

Note: 6 nos. Maa vaththal ? Dried Mango pieces
can be used instead ofTamarind.

Method:

Heat oil in a pan and add onion, garlic, tomato and green chili and saut? for a few minutes.
Add all vegetables together and saut? for further five minutes.
Add 2 cups wash water from rice and extract juice from tamarind and add.
Add coconut and allow to simmer for a few minutes.